One Pan Spinach and Artichoke Orzo Bake | Recipe from Half Baked Harvest

Half Baked Harvest

Name: One Pan Spinach and Artichoke Orzo Bake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: McCormick® Smoked Paprika & Onion Seasoning; Barilla Classic Blue Soup Pasta Orzo; Sargento Creamery Shredded Mozzarella Natural Cheese; Artichoke; BelGioioso Snacking Cheese, Fontina; Asturi Bruschettini, Classico Virgin Olive Oil; Signature Farms Baby Spinach; Elephant Garlic; O Organics Basil; David's Kosher Salt; Morton Black Peppercorn Grinder; El Guapo® Crushed Red Chili Pepper; Colo-Pac Produce, Inc. Shallots Onions; Knorr Sauce Mix Creamy Pesto

Print recipe

One Pan Spinach and Artichoke Orzo Bake

Serves 630 mins prep40 mins cook

Marinated artichokes with fresh spinach, garlic, and olive oil, all tossed together with dry orzo pasta, basil pesto, and then finished with melty fontina cheese. This tasty dish is all made in one pan without even having to boil any water.

2 servings

What you need

⅕ tsp smoked paprika

⅓ lb orzo pasta

¼ cup shredded mozzarella

4 oz artichoke

¼ cup fontina cheese

1 tbsp extra-virgin olive oil

1 cup baby spinach

1 ⅓ pc garlic

¼ cup basil

⅓ pc kosher salt

⅓ pc black peppercorn

⅔ tbsp crushed red pepper

⅓ pc shallot

⅕ cup pesto sauce

Instructionskeyboard_arrow_up

1. Preheat the oven to 400° F.
2. In a 9×13 inch baking dish, combine the olive oil, garlic, shallots, basil, paprika, chili flakes, salt, and pepper. Add the dry orzo, artichokes, and pesto. Pour over 2 1/4 cups of water and stir to combine. Place the spinach on top. Bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.
3. Stir the pasta around, then sprinkle the cheeses overtop. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!

View original recipe